Butternut Squash with Cumin and Mustard Seeds
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A Kerala Indian Butternut Squash recipe from Sheba Promod.
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dried red chilli (optional)
A pinch of turmeric
1/2 tsp ground cumin
1/4-1/2 tsp chilli powder (optional)
10-12 curry leaves
1 1/2 tbsps oil
800g butternut squash, peeled and chopped to 1 inch cubes
1/2 medium onion, finely chopped
1 tsp garlic, crushed
1/2 tsp urad dal [needs substitute, or omit]
4 tbsps. fresh coconut (desiccated coconut if fresh unavailable)
1 cup water
3/4 - 1 tsp salt
Place the chopped squash into a heavy wide based pan and add enough water
to just cover the piece. Bring to the boil and cook covered for 25 minutes,
until they are soft when pierced with a fork.
Drain off the excess water and then transfer to a bowl and mash to a semi-
smooth consistency.
Place the squash in a large non stick pan along with the water and bring to
a gentle simmer. Add the ground salt, cumin, chilli powder and turmeric to
the pan and cook for a further minute before taking off the heat.
Heat half the oil in a small non-stick pan. Add the mustard seeds to the
hot oil and fry for 4-5 seconds, until they burst. Add the cumin seeds,
dried red chilli, urad dal and fry over medium heat for a minute or until
the urad dal turns to a light golden colour. Finally, add the onions and
curry leaves and fry for 2 minutes until the onions are soft and
translucent.
Transfer the fried mixture to the prepared squash and mix. Serve hot with
rice or chapattis and accompaniments
From: Kitchen Goddess